Italian Breakfast Lemon Loaf

Preheat oven to 350°.

Grease and flour a 9x5x3” loaf pan.

Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).

With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.

In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.

Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.

Pour batter into the prepared pan, which should be about two-thirds full.

Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.

Place the pan on a cooling rack for 5 minutes.

Loosen loaf and turn out onto the rack.

Turn loaf upright and let cool completely.

Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.